The U.S. Food and Drug Administration announced Thursday, July 17, that it has determined that fresh tomatoes now available in the domestic market are not associated with the current outbreak of Salmonella Saintpaul. The statement also removes the crippling June 7 warning against eating certain types of red raw tomatoes, which nearly brought to its knees the tomato industry.

The FDA statement still warns that elderly persons, infants and people with impaired immune systems, should avoid eating raw jalapeño and raw serrano peppers. Now, Jalapeño pepper importers have seen their trade being effectively crippled by the latest developments in the investigation to trace the source of the bacteria.

The problem is that the government-imposed Salmonella tests take too long, and the Jalapeños are spoiled in warehouses while waiting for the green light to reach customers. Testing takes several days, while importers waited as long as ten days for test results, and had to destroy the stock because it was rotten.

The U.S. Food and Drug Administration said in its latest press release that 1,220 persons infected with Salmonella Saintpaul with the same genetic fingerprint have been identified in 42 states, the District of Columbia and Canada, quoting the CDC.

A lot of restaurants as well as tomato producers have rushed to blame the agencies for scaring people away from the products they sell. After FDA’s announcements that tomatoes could be the cause of the Salmonella outbreak, many people stopped buying the vegetable, which resulted in a more than $100 million loss for the industry. So far, all the tomatoes that have been tested for the bacteria proved to be negative.

The disease produced by the Salmonella bacteria is called salmonellosis and for most of the infected people is known to cause diarrhea, fever and abdominal cramps. The illness generally lasts four to seven days and people normally choose to tough it out without a treatment.